Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
milk properties » bulk properties (Expandir a busca), disk properties (Expandir a busca), ink properties (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
milk properties » bulk properties (Expandir a busca), disk properties (Expandir a busca), ink properties (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... nutritional and functional properties. The main goal of this work was to investigate and compare the effect...”
Acessar documento
Acessar documento
Dissertação
2
3
4
5
6
7
8
9
10
11
12
“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
Acessar documento
Acessar documento
Dissertação
13
14
15
16
“... units (CFU)/mL in milk and ham, respectively), 10 °C (maximum decrease of ≈2 and 1 log CFU/mL in milk...”
Acessar documento
Acessar documento
17
18
“... a propionic acid-based additive with surfactant properties can enhance proteolysis in reconstituted corn and...”
Acessar documento
Acessar documento
Dissertação
19
20